Muffaletto Appetizer

This
is a Perata tradition, served with any red wine, over crusty French
bread.
It is our most requested recipe. As an appetizer it can stand with good
bread, added to Foccacia with salami and cheese it makes a great lunch.

This
is particularly good with Sangiovese and Nebbiolo, as their higher
acidity
balances well with the rich olive oil, and the olive and garlic
flavors.

Mince
the olives, garlic and bell pepper, place in a container that has a
lid.
The light handed may try to use a food processor, but this easily may
turn
to mush so be careful.
Stir
in dried parsley, more than you think you would ever need.

Top
it all with olive oil, cover with airtight lid. Put in refrigerator
overnight.